Please consult the OU's guidelines for checking fruits and vegetables.

Quinoa and Roasted Vegetable Salad
This recipe is kosher for Passover.
Quinoa and Roasted Vegetable Salad Eileen Goltz | Pareve
1 hour, 20 minutes 20 minutes
1 hour

Ingredients
  • 2 beets (I like using the yellow best)
  • 4 teaspoons oil
  • Salt and pepper to taste
  • 3 carrots
  • 3 parsnips
  • 1 cup uncooked quinoa
  • Juice of 1 lemon
  • 2 cups chicken or vegetable stock or water
  • ¼ teaspoon dried thyme
  • ½ small red onion
  • 2 Tablespoons chopped parsley

Instructions
  1. Preheat oven to 350°F.
  2. Rub beets all over with 1 teaspoon of the oil, then season with salt and pepper.
  3. Wrap them in foil, place them on a small baking sheet and roast for about 1 hour, until beets are tender. Allow beets to cool and then peel and chop them.*
    *You can cook the carrots and parsnips at the same time the beets are cooking in the same oven.
  4. Chop carrots and parsnips and toss in a bowl with the remaining 3 teaspoons oil. Season with salt and pepper and place on a rimmed baking sheet.
  5. Bake for about 50 minutes, stirring occasionally, until golden brown. Remove from oven and let cool.
  6. Place quinoa, lemon juice, stock or water, and thyme into a small pot. Bring the mixture to a boil, then lower heat to a simmer. Cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature.
  7. Finely chop the red onion. Put quinoa, roasted carrots and parsnips into a large bowl and toss to combine. Add beets, onions, parsley, salt and pepper, mix well and serve.
  • You can prepare this ahead and freeze the vegetables and quinoa separately, easily tossing together before serving.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.